ON THE BLOCK & IN THE POT

Turkish spiced Anzac lamb burgers wrapped in caul fat

In the spirit of reconciliation and brotherhood, we're taking the obligatory Anzac lamb theme, pa...

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NEW! 48 hour beef bone broth

Filled with minerals, collagen and vitamins. Thick, rich, strong. We simmer the bones for 48 hour...

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The Lord & Lady McAuley Meat Tray

Large or small, meat for the week.

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Organic Wagyu Rendered Beef Fat

The only organic Wagyu beef fat around, perfect for cooking.

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NEWS AND EVENTS

Whole pig butchery class: 30/04/16

Demonstration and hands on skills followed by a bbq.

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The kindest cut: the need for more transparent slaughter

The murky world of meat processing is ripe for renewal and overdue for a good dose of old-fashion...

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Sausage making class 28/05/16

Demonstration and hands on skills followed by a bbq.

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We're remediating 'Abbot-spewed ash'

We're proud to be mentioned in Elizabeth Farrelly's 30 March Sydney Morning Herald column: 'Grass...

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Our food history in black and white

John Newton, Jacqui Newling, Simon Marnie. Sydney Writers' Festival.

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Carnivore or vegetarian: who will inherit the earth?

As usual, we've spent a lot of time this month talking to people who are increasingly concerned a...

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Rootstock 2015, Sat 28 - Sun 29 Nov

Wine & food festival: pulled pork & Mr Bone at the podium.

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How do you make the right choice?

Relax, you're doing a fabulous job.If you’re not a food scientist or engineer, marketer, farmer o...

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